These adorable Mini Raspberry Almond Tarts have completely stolen my heart. Aren’t these the sweetest little Valentine’s treats? We love anything with almond flavoring around here, and these tiny tarts were there one minute and gone the next!
I made them in my mini muffin pan and using the mini muffin liners really made them easy to remove from the pan. Be sure to let them cool completely before trying to remove them. You will not need to spray the muffin liners with nonstick spray. The liners came off easily once the tarts were completely cooled.
You could use any flavor of jam or preserves you have on hand. Strawberry, cherry, or peach would be delicious. The center will sink a bit when the tarts are baked, so fill the center with more preserves than you think.
This recipe makes two dozen Mini Raspberry Almond Tarts but can be easily doubled. It is helpful to have a small, spring-loaded cookie dough scoop to portion the dough evenly into each of the muffin wells. If you don’t have one, just make the dough into one-inch round balls (one level tablespoon).
Make these Mini Raspberry Almond Tarts for someone you love! They’ll definitely get the message.
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Mini Raspberry Almond Tarts
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 mini tarts 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, cubed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup raspberry jam or preserves
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees and prepare a mini muffin pan by lining the wells with mini paper muffin liners.
- In a food processor (I used my mini size) combine flour, almond flour, sugar, baking powder, salt, butter, vanilla extract, and almond extract.
- Pulse until the dough comes together, and then pour it out onto a clean surface and knead together until smooth.
- Use a level small spring-loaded cookie scoop to form tight dough balls, rolling them in the palms of your hands. Place the dough balls in the muffin liners.
- Use the blunt end of a wooden spoon to indent the top of each dough ball about 1/4 inch to make room for the raspberry preserves.
- Spoon the raspberry preserves into a plastic zip top bag, then squeeze the air out and seal. Cut a tiny bit of one of the bottom corners off and pipe the preserves into the indent in the top of the dough balls. The preserves will sink slightly when baking, so overfill the indented space just a bit.
- Bake the tarts in a 350 degree oven for 13-15 minutes. Allow them to cool for about 20 minutes in the pan, or they will be too crumbly to remove easily. I like to use a butter knife to lift them out.
- Dust with powdered sugar and keep in an airtight container for up to 5 days.
Notes
This recipe is adapted from Saving Room For Dessert’s Wild Blueberry Almond Tea Cakes.
I have also made this recipe into 12 tarts using a standard size muffin pan and liners. After placing the dough in the 12 paper liners, I pressed a well into the center, and filled them with about 2 teaspoons of preserves. I baked them at 350 degrees for 18-20 minutes, and then allowed them to cool in the pan before removing. They were wonderful!
Nutrition
- Serving Size: 1 mini tart
- Calories: 88
- Sugar: 4.1g
- Sodium: 60mg
- Fat: 5.1g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0.2g
- Carbohydrates: 9.8g
- Fiber: 0.5g
- Protein: 1.1g
- Cholesterol: 10mg
Sharon Murawski says
Made them, loved them and shared them!
★★★★★
Julie says
Thank you, Sharon! So glad you enjoyed and shared too!
Nora says
Made these today; so yummy! Loved the almond flavor and perfect little bite size. I didn’t have a food processor, so I used a pastry blender and it still came together great. Thank you for the tasty recipe!
Pam S says
I would last be to make these but do not have any almond flour. Do you think it would change the texture and//or flavor much if I use all purpose or perhaps cake flour instead?
Julie says
Pam, I think it would be fine to just substitute an equal amount of all-purpose flour. Let me know how they turn out if you try them. Thanks for your question!
Pam S says
I made them today, subbing 1/2 cup of cake flour for the almond flour. I increased the almond extract to 1/2 tsp to give a more pronounced almond flavor since I was not using the almond flour. The dough seemed very dry and crumbly, however the flavor was great when they were done. I used cherry jam instead of raspberry because that is what I had on hand. May try again when I can find almond flour again.
Julie says
Pam, I’m glad you liked them! The dough is a bit crumbly before baking. Cherry jam sound delicious and I’m glad you could make use of what you had. Happy baking!
Rinki says
I made this, turned out great. But must say the rise was not as much as shown in your pictures. Dont know what I did wrong. Love the taste of the batch I baked.
★★★★★
Sally powell says
Does the Butter have to be refrigerated ? Thank you ⭐️
Julie says
Yes, I used it right out of the fridge. Enjoy!
suzanne says
I want to make these and ship to my family and friends, putting them their own cookie sealed bag, how long to they stay fresh
Julie T says
This easy recipe turned out so scrumptious!! I thought I was making thumbprints for a second there, but these are so much more delicate and delicious. I used red raspberry for half and apricot for the other in 12 regular size cups. 20 min bake…as advertised!
★★★★★